Breakfast Egg Muffins With Spinach (and Bacon If You Want)

Breakfast Egg Muffins With Spinach (and Bacon If You Want)

You promise yourself you’re going to wake up earlier. You want to be more “adult-like,” which obviously means waking up with enough time to make breakfast and eat at a table. Who are we fooling? It never happens. You know what does? The snooze button—and that means you’re sprinting out the door to get to work on time.

This is where these filling, high-protein breakfast egg muffins come into play. They’re the fast and easy solution to your crazed mornings because no matter how you get to work—car, subway, bus, train—you can eat these little guys anywhere. The only utensils needed are your fingers.

Set aside 30 minutes on a Sunday and throw this three-ingredient recipe together: Creamy eggs, crunchy bell peppers, and mild spinach make these protein-rich muffins a no-brainer when you're short on time. And guess what? You’ll have breakfast for the next five days. Don’t worry about getting bored with this combo either; it’s really just a base recipe, so you can add whatever toppings you please. We’ve made them four different ways (since a 12-cup muffin tin has four different rows): Keep one with just veggies, add goat cheese to the second, bacon to another, and then get really crazy and add bacon and goat cheese to your final row.